Spinach and Feta–Stuffed Chicken

Spinach and Feta–Stuffed Chicken Recipe
Photo: Oxmoor House
Stuffing spinach into chicken is a genius idea when you don't want to eat those plain green vegetables. Serve with tomatoes to finish off this delightfully healthy dish.

Yield:

Serves 4 (serving size: 1 stuffed chicken breast, about 6 tablespoons tomatoes, and 3 tablespoons sauce)

Recipe from

Recipe Time

Hands-On: 15 Minutes
Total: 43 Minutes

Nutritional Information

Calories 299
Caloriesfromfat 0.0 %
Fat 8.7 g
Satfat 4.9 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 43.7 g
Carbohydrate 8.1 g
Fiber 2.8 g
Cholesterol 121 mg
Iron 2.5 mg
Sodium 463 mg
Calcium 157 mg

Ingredients

1 tablespoon butter
1 garlic clove, minced
6 cups fresh baby spinach leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
2 ounces feta cheese, crumbled (about 1/2 cup)
2 cups grape tomatoes
2 tablespoons grated fresh Parmesan cheese
1/4 cup dry white wine

Preparation

1. Preheat oven to 425°.

2. Melt butter in a large cast-iron skillet over medium heat. Add garlic; cook 30 seconds. Gradually add spinach to pan, turning with tongs. Sprinkle with salt and pepper; cook 2 minutes or until spinach wilts, stirring frequently. Remove from pan; cool.

3. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

4. Crumble one-fourth of feta cheese over each chicken breast half; divide spinach mixture evenly among chicken breast halves. Roll up, jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Place chicken in skillet. Cook over medium-high heat 3 minutes. Turn chicken over; cook 2 minutes or until browned. Add tomatoes to skillet; sprinkle chicken with Parmesan cheese. Transfer skillet to oven.

5. Bake at 425° for 25 minutes or until chicken is done and tomatoes begin to burst. Transfer chicken and tomatoes to a serving platter. Add wine to skillet, scraping pan to loosen browned bits. Remove wooden picks from chicken; cut into slices. Serve with tomatoes and pan juices.

Tip: You can prep in the morning, and then pop it in the oven when you're ready.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food

September 2012
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